My Family Christmas Cookies

Gigi’s Almond Brittle

I have a rather interesting project ahead of me — creating a recipe book. Right now, I have decades of recipes loose in file folders. I’ve already bought two binders, some cool file folders for décor, and a ton of clear plastic sheets for the recipes to slide into. The cats are especially excited about this. I will post pictures if it works. The main reason I want to do this is to preserve some of the hand‐me‐ down recipes I have from my grandmother and mother, both wonderful cooks, and amazing bakers. To honor them, and our longstanding Christmas cookie tradition, I thought I’d share two of my favorites with you this month. And since I’m now gluten‐free, I will be trying these recipes with my special gluten‐free flour. I hope it works!

Ingredients

  • 1 stick butter

  • 2 teaspoons instant coffee

  • 1 teaspoon salt

  • ¾ teaspoon almond extract

  • 1 cup granulated sugar

  • 2 cups flour

  • 1 6 oz package Nestle’s chocolate chips

  • ½ cup finely chopped almonds (best in food processor)

Directions

  1. Preheat oven to 375° degrees.

  2. Beat together butter, coffee, salt and almond extract.

  3. Gradually beat in sugar until light and fluffy.

  4. Stir in flour and chocolate chips.

  5. Press batter into and ungreased jellyroll pan (15 ½ x 10 ½)

  6. Sprinkle almonds on top and press into dough.

  7. Bake 20‐25 minutes until golden brown. DO NOT OVERCOOK!

  8. Set pan on cooling rack.

  9. Cut in 1 ½ x 1 ½ bars while warm.

  10. When cool, remove from pan.

  11. Store in an airtight container. Makes 40

Gigi’s Butter Pecan Cookies

Ingredients

  • 1 stick butter

  • ½ cup confectioner’s sugar

  • ½ teaspoon vanilla

  • 1 ¾ cup flour

  • ½ cup pecans, chopped finely in food processor

Directions

  1. Preheat oven to 350° degrees.

  2. Beat together butter, sugar and vanilla until light and fluffy.

  3. Add flour and pecans, stir into dough.

  4. Roll into 1 inch balls, set 1 inch apart.

  5. Bake 20 minutes (don’t allow them to brown)

  6. Cool, then shake in a bag of confectioner’s sugar.

  7. Store in airtight container.

From my kitchen to yours, may your holidays be blessed, filled with love and happiness and the joy of the season. Merry Everything!!!!!!!!

DessertsJ.T. EllisonComment